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Plum Glazed Chicken Kabobs
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Ingredients:
- 2 c Greaves Plum Jam
- 6 tbsp soy sauce
- 2 tbsp chicken broth
- ½ tsp garlic powder
- ½ tsp ground ginger
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- 1 lb boneless, skinless chichen breast, cubed
- 1 20oz can pineapple chunks, drained
- 1 large red or orange pepper, cut into 1" pieces
- 1¼ tsp cornstarch
- 3 c cooked rice
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Directions:
- In a small saucepan, combine the first 5 ingredients; heat on low until Greaves Plum Jam is melted. Reserve 1¼ c of the plum mixture & refrigerate. Pour the remaining plum mixture into a large resealable plastic bag; add the chicken, peppers and pineapple. Seal the bag and turn to coat. Refrigerate for a least 2 hours.
- Place cornstarch in a small saucepan; gradually add reserved plum mixture into saucepan. Stir until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from heat. Divide into ¼ cup for basting, 1 c for serving; set aside.
- Drain and discard marinade from the chicken and vegetables. On 12 soaked wooden skewers, alternately thread chicken, pineapple and pepper.
- Place skewers on pre-heated bbq grill.Reduce heat to medium and grill for approx 1-2 minutes per side. Baste with ¼ c reserved glaze. Continue grilling for 4-6 minutes longer or until chicken juices run clear, turning and basting frequently. Serve over rice with reserved glaze.
Serves 4
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